Borscht

Yeah, I don't think we're too keen on Borscht. Don't get me wrong, the stuff tasted pretty good and I was surprised that I actually liked it. I only used 1.25 pounds of meat (the recipe calls for a 4 pound roast), and I think if I make this again, I'll make sure and use more meat.

It was also very acidic (with a strong tomato flavor)...and I'd probably add rice or noodles or something to it.

Like the French Onion Soup, it takes forever to make: 3 hours of simmering stuff, and about an hour to prep the veggies (thankfully you simmer the meat by itself for an hour so you prep the veggies while the meat is cooking).

Yeah, I think I'd definitely have to be in the mood for this if I ever make it again (unlike French Onion Soup which is delicious and I'd eat it more frequently if it didn't take forever to make).

Items left of my 20 pounds of produce: 4 small crookneck squash, 5 new potatoes, half a head of cabbage, a head of cauliflower, a thing of kale, 3 small florets of broccoli, 1 green onion, and the two small cucumbers. I found a recipe online to make a kale frittata, and the broccoli and green onion will be added to the terriyaki stir fry pre-made meal. And I need to call my mother in law to get her recipe for refrigerator pickles. So that means that I'm down to finding recipes for crooknecks, potatoes, cabbage and cauliflower.